It imparts a full, rich flavor to sautéed vegetables, and mellows the spicy hotness of such recipes.
What Exactly Is Clarified Butter?
Clarified butter is the beautiful yellow liquid you see in the photos. Similar to ghee in Indian cuisine (a little bit different but close), it comes from ordinary salted or unsalted butter you buy at the grocery store. Butter is composed of milk solids, fats and water. When cooked, you remove the milk solids and are left with the fat which is golden delicious. Sound complicated? Don’t worry! It’s super easy and pretty quick.
Why Clarify It?
Butter burns easily because the milk solids it contains cannot withstand high heat. Sometimes you want that browned butter taste, but other times you want to roast, fry or sauté on high and plain butter is out of the question. That’s when clarified butter becomes your cooking ally. The other reason to clarify butter is that it prevents it from going rancid. You can store clarified butter for up to a year in the refrigerator, or in the cupboard for up to six months. Because it’s pure fat, it won’t spoil.
To Make Clarified Butter
Here’s how to get clarified butter:
How to Store It
Clarified butter should be stored in a tightly covered jar. It will solidify slightly in the refrigerator and will remain liquefied in the cupboard or countertop for use in cooking for months to come. Use it for shrimp scampi, stir-fries or to for a drizzle over clams, mussels, and oysters.
Try Clarified Butter In These Delicious Recipes
Easy Grilled Asparagus (with Parmesan) – asparagus is the perfect side! Microwave Corn on the Cob – better than regular butter How to Cook Rice – delicious in rice Honey Roasted Carrots – a great addition Parmesan Roasted Leeks – just a drizzle!
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